Lemon Cake
Prep
20m
Cook
50m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Lemon Cake
| 1 18.25 ounce package yellow cake mix |
| 1 3 - ounce package lemon jell-o |
| 1 cup water |
| 1/2 cup oil |
| 4 eggs |
| 2 cups powdered sugar |
| 1 lemon rind, grated |
| 2 lemons, juiced |
Lemon Cake Directions
- Heat oven to 350°
- With an electric beater, mix cake mix with jello, water, oil, and eggs in a large bowl.
- Pou into a greased 9 x 13-inch pan.
- Bake 50 minutes.
- Punch holes in cake with meat fork, when baked.
- Make glaze of powdered sugar, lemonrind, and lemon juice.
- Pour over cake and place in oven with the heat turned off.
- Let glaze set in oven 5 minutes.
- Serve.
Nutrition facts
Per Serving
| Kcal: | 396 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 349mg |
| Carbs: | 60.7g |
| Sugar (g): | 45g |
| Fat: | 15.7g |
| Saturated fat (g): | 2.4g |
| Cholesterol: | 55mg |
| Proteins: | 4.5g |
